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Twice Baked Crock Pot Buffalo Chicken Sweet Potatoes

My husband is such a sucker for anything Buffalo – OK, I guess I am, too. But I get bored with the same old Buffalo Wings idea. So I tried something better – unique, in fact – and anyone’s first assumption is probably, ‘That…sounds repulsive‘. I said that too, when I saw this recipe idea from someone else. I figured, why not – what is there to lose? It’s Twice Baked Crock Pot Buffalo Chicken Sweet Potatoes. Plus, I used the crock pot, which cut the work in half. But if you don’t have a crock pot – you should invest in one to save your life, here – or you can simply cook up the chicken by boil or skillet.

I’m telling you, folks, this recipe will give you chills. I have never had two completely different textures and tastes compliment each other so well – I mean, this has to be as good, or better, than the Watermelon Curry soup I witnessed the other day. I literally didn’t have any words or will for expression as I took my first bite at this recipe. I remember immediately texting my husband while he was at work on how good it was.

I’m really hoping you give this a whirl, and maybe you’ll do the same thing I did – contact the next immediate person who comes to mind to tell them about it.

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Instructions

Place boneless chicken breasts in the crock pot, on low temperature setting, for 4 – 4 1/2 hours. Add in the listed seasonings to the crock pot. When chicken is done, it should easily be shredded or pulled apart with a fork.

Wash and dry your sweet potatoes. About an hour before the chicken is done, place sweet potatoes in the oven for 1 hour at 450F. Be sure to poke holes in them with a fork before placing in the oven. Flip them every 20 minutes for even baking.

Once the chicken is cooked and able to be shredded, pour in 1 1/2 cups of Frank’s Buffalo Wing Sauce in the shredded chicken. Once the potatoes are cooked through (check by sticking a knife through the thickest portion – it should slide through effortlessly), take them out of the oven to cool. You can turn the crock pot onto the warm setting at this time, with the lid on.

Allowing the potatoes to cool makes it easier for the next step. The goal is to hollow out the potato and keep the skin intact if at all possible. If you can cut and scoop out the sweet potatoes easily – then do so, into a bowl, mashing as you go and adding the 1/2 stick of butter. If the sweet potatoes are slightly ‘under cooked’ still – this is OK – just scoop out what you can (even if they’re chunks), because you can easily puree them in a processor with the butter.

Once you have mashed/pureed the sweet potato filling, scoop that back into their hollowed out skins. I know this part seems almost tedious, but you will see why – and thank me!

Take a heaping scoop of the shredded chicken and place over top of the sweet potato, like pictured in the images below. Sprinkle over your choice of cheese (I prefer Pepper Jack – adds a nice bite to the buffalo sauce and the sweetness of the potato – but I used Sharp Cheddar for this recipe), and add some chopped green onions on top.